We’re wrapping up “Wheat Week” with answers to questions some of you asked about different wheats, gluten and dough enhancer. Be sure to check out “Rollin’ in the Dough,” where Karalene tells about her experience baking without the “extras.” And be sure to join us next week for Robin’s delicious pumpkin recipes!

Why do I use a combination of red and white wheat? This is personal preference. I love the way white wheat rises and the sweeter flavor it has, but I also like a little bit of the nutty flavor of red wheat. I messed around with different quantities and what my family loves best is mostly white with a little bit of red mixed in. If you haven’t read the Totally Wicked Wheat post, it gives more information about the differences between the two.

Next, gluten and dough enhancer — do you really need them? For years I made really good bread without either of these. My bread rose beautifully and tasted great. What I didn’t like was that on day two it was crumbly and hard to cut into thin sandwich slices. Doggedly, (I’m a little stubborn – just ask my mom!) I refused to add anything extra because I was getting a good loaf without any extras! But in an effort to make our bread not just a treat, but something usable for everyday eats, like school lunches, I tried gluten. Wow! I was sold! Bread on day 2 was just as good as day 1. Dough enhancer extended the freshness even longer. Potato Flakes softened up the bread even more.

So, can you make good bread without mixing wheat and without the “extras”? Absolutely! But if you plan to use it on a daily basis, consider adding things like gluten, dough enhancer and/or potato flakes

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